Spinach Tofu Dip

Spinach Tofu Dip

Spinach Tofu Dip
This dip is especially addressed to a vegetarian crowd with tofu, spinach, olives, onion, garlic, olive oil and lemon and more; even carnivore will love this.
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Makes:
16 servings = 4 cups

Ingredients
1 (3/4 lb.) pkg. tofu
3 tbsp. olive oil
1 (10 oz.) pkg. frozen chopped spinach
1/2 tsp. black pepper
2 tbsp. vegetable bouillon granules
2 tsp. dried basil, crumbled
2 tsp. garlic powder
1 tbsp. soy sauce
2 1/2 tbsp. lemon juice
1/2 large onion, finely minced
10 Kalamata olives, pitted and chopped

Methods/steps
Defrost spinach and squeeze out as much liquid as you can. Drain tofu of any excess liquid. Place tofu and oil in a large bowl. Use a hand mixer on high speed to combine them until creamy. Add pepper, vegetable bouillon powder, dried basil, garlic powder, soy sauce, and lemon juice. Blend on high speed for 1 minute. On low speed, mix in onion, spinach, and olives. Taste and adjust seasonings to your preference. Cover the bowl and place in the fridge. Let it sit for at least 8 hours for the flavors to meld, preferably overnight. Serve with crackers, bread, chips, or vegetables for dipping.
Additional Tips
Ready in 30 minutes

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